Wild boar aspic

Ingredients for 6 servings:

• 1 kg wild boar, shoulder or leg
• 1 handful of salt
• 2 bay leaves
• 15 peppercorns
• 6 juniper berries
• 1 m.-sized carrot(s), cooked
• 1 large carrot(s), raw
• ½ celery root
• 1 large onion(s)
• 2 large cucumber(s), sour
• 1 sachet of gelatin leaves
• Vinegar

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 45 minutes

Wild boar or sow leg (can also be a normal domestic pig)

Place the venison or boar’s leg in a pot of water with salt, bay leaves, peppercorns, and juniper berries. Roughly chop the raw carrot, onion, and celery and add to the pot. Cook until the meat is very tender. Meanwhile, cut the cucumber and cooked carrot into small pieces. When the meat is cooked, chop it into small pieces and place it in another pot and cover with the broth (measure it out beforehand). Depending on the amount of broth you need, soak the gelatin leaves according to the instructions on the package. Heat the meat and stir in the gelatin leaves. Remove from the heat and stir in the cucumber and carrot pieces. Season the broth with vinegar and salt to taste (it should taste slightly salty, otherwise it will be too bland). Transfer the mixture to a bowl and chill overnight. Before turning out, run a knife around the edge of the bowl to make it easier to remove from the pan. Serve as a side dish with fried potatoes or with bread and garnish with onions and salad. I freeze the remaining stock for noodle soups or as meat broth. If you pour the stock into jars while it’s still hot, turn it upside down, and let it cool, you can store it for a few weeks. For hunters: I also use the wild boar’s head or neck for this.